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Jacqueline Potato Skins with Guacamole
Contributed By: Admin
Preparation Time - 15 minutes
Cooking Time - 20 minutes
Serves: 2

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2 baked potatoes
2 tbsp olive oil
Coarse sea salt
For the Guacamole:
1 large, ripe avocado, halved and stoned
1 garlic clove, crushed
1 red chili, seeded and chopped
2 tbsp chopped cilantro
Juice of 1 lime
Salt and ground black pepper

1.  Bake the potatoes. Raise the oven temperature to 425 F. Halve the potatoes and scoop out the flesh to leave a 1/4 inch thick shell. Cut each half into 4 strips, place in a bowl and toss with the oil.

2.  Arrange the strips, skin-side down, on a sturdy baking sheet. Sprinkle with coarse sea salt and bake for 20 minutes or until the strips are crisp and golden brown.

3.  Make the guacamole: place the avocado flesh in a bowl and mash with a fork until fairly smooth.

4.  Stir in the garlic, chili, and cilantro.
Add lime juice and salt and pepper to taste. Transfer to a bowl and serve with the crispy skins.


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